LOCATION: In our tiny house in Mission, Texas
WEATHER: Not very pleasant. Drizzle most of the day. High 49
The light rain started during last night and continued on and off most of today. We should not complain, as we need water here. It has hardly rained at all since we arrived back here in October.
Needless to say, it was a great day to stay indoors. Being Sunday, I gave myself a rest from my hike. (Thank goodness!)
We finally relented and turned on the heat. I read most of the day – finishing one book and starting/almost finishing a second! George kept busy….First he made a dip using one of the smoked trout pieces. Then, he made ceviche with some of the shrimp he bought on the Gulf Coast and some of the drum fish he had caught. Then, he went over to our friends’ house to play (and lose) chess. Actually it was 2 to 1.
A highlight of the day were 2 PBS shows – “Food Flirts” are two elderly Jewish ladies that are a riot, visiting cooks’ restaurants, and then throwing a party making similar foods. I had a boss years ago that was an elderly Jewish lady from New York City, and these ladies remind me so much of her. She was delightful.
The second show was the new version of “All Creatures Great and Small”. We love watching the scenery and the characters, as it reminds of us the time we spent there in North Yorkshire housesitting. We were about 5 miles from the real James Herriott’s veterinary practice/house.
DINNER: Back to Jacques Peppin. Our main course was featured on the cover of his book.
INSTANT BEEF TENDERLOIN STEW
2 T butter
1 T olive oil
1.5 cup diced potato, rinsed
1 cup baby carrots
1 cup white mushrooms – whole
1/3 cup chopped onion
1 T chopped garlic
1 c peas
1/2 tsp salt
1 # beef tenderloin, trimmed and cut into 1.5 inch pieces
2 T dry white wine
3 T chicken stock
Heat 1 T of the butter and theh olive oil in a large skillet over medium heat. Add the potatoes, carrots, and mushrooms. Cook, partially covered, about 8 minutes until browned. Add onion, garlic, peas, and 1/4 tsp of the salt and cook 1 minute. Set aside, covered, while you cook the steak.
Heat the remaining 1 T of the butter in another skilled over medium high heat. Sprinkle the remaining salt and pepper on the filet pieces and add the meat to the skillet in one layer. Saute for 2-3 minutes until the meat is browned on all sides. Transfer to a platter. Add the wine and stock to the skillet and boil for about 10 seconds. Arrange the meat, vegetables, and juices on four warmed plates.
I served with a ciabatta roll and Jacques’s COLE SLAW:
1 head cabbage shredded
1 cup shredded carrot
1 cup mayonnaise
1/3 cup apple cider vinegar
2 tsp poppy seeds
1.5 tsp sugar
1.5 tsp salt
1/2 tsp Tabasco
Mix everything together and refrigerate. It is best if you make it 3 hours or so ahead of time. I added some daikon (Japanese radish) left over from when George made kimchi. I cut back a little on the sugar
We paired this with a Chilean Cabernet Sauvignon named Carmen!
BOOK: “Fer-De-Lance” by Rex Stout. Our daughter recommended this author. It is a mystery-solver kind of series. The author writes extremely well, and creates unique, vivid characters. 4 stars out of 5.